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Weekly Food and Fitness

**Hey there, I thought I’d bring back my rundown of my weekly workouts and menus to perhaps inspire others to prepare in advance for a week of healthy eating and give you menu and training ideas. Now that I have more of an established schedule and all, it’s easier for me to organize.

I have been doing at least 30 minutes of exercise every morning, 6 days a week, alternating strength training and cardio days. And for cardio, I’ve been alternating steady state and interval training.


Workouts

  • Monday: 30 min arms
  • Tuesday: 30 min interval run
  • Wednesday: 30 min legs (workout below)
  • Thursday: 30 min run
  • Friday
    • 30 min Tracy Anderson Precision Toning arms, abs and butt
    • 30 min brisk walk with a friend
  • Saturday: 35 min interval run
  • Sunday: 15 yoga from Slim Calm Sexy Yoga
Wednesday’s leg day looked like this. I broke the workout down into
circuits of three moves each. I did two sets of each move.
Friday’s workouts came from this DVD I just ordered on Amazon. I always like to do something different on Fridays, like barre or Pilates. Whereas, Mondays and Wednesdays are usually traditional strength training. The Tracy Anderson Method is one of those things I like to do on Fridays. Kills my muscles in a whole different way.
Sunday is always rest/active rest day and I did an active rest day this past week with a few stretches from this book. I like how Tara Stiles creates routines for different desired effects, like anxiety relief or muscle toning.


On the menu

  • Breakfast: smoothie, eggs and veggies
  • Snack: grapefruit
  • Lunch: rice salad (see below)
  • Snack: two hardboiled eggs + apple
  • Dinners: Asian drumsticks, broccoli chicken bake, hot dogs, chicken salad, etc.

My breakfasts always kinda look the same not only because I’m hooked but also because it’s such a good way to get lots of protein and extra veggies into my day. Plus, grapefruit are in season and I’m happy to partake. I had to make an extra-large batch of hardboiled eggs because Kayne is a huge fan and wanted his very own carton, haha! I’m happy to oblige. Eggs were on super sale, they’re easy to make, and I’m always happy when he requests a healthy snack.

I found this super simple rice bowl recipe in a recent issue of Shape Magazine I was reading on the treadmill. All it requires is white beans, tomatoes and rice along with a few ingredients for the dressing. The prep was so easy. It’s such a simple, cool, summery salad that goes perfect with the unseasonably warm temperatures we’ve been having this week in Wisconsin–like 64 degrees today!!
What’s it like where you live? How are you getting healthy this week?

Healthy Food Prep How-To and Sample Meal Plan

Setting myself up for a week of success starts on Sunday. I am much more likely to stay on track if I have my meals prepped before the week starts. So, my family typically does the grocery shopping after church on Sunday and then I prep my food straight out of the grocery bags when we get home. It has gotten a little bit trickier with an infant to care for too. She slept through a good 1/2 of my food prep this week, but then I had to stir things and nurse at the same time for the other half. A momma’s gotta do what a momma’s gotta do.

Now I’m one of those people that can eat the same thing all week. It has to be tasty though. I’ve made a few duds that I could barely swallow by week’s end (lentil meatloaf, blech!). But I have many old standbys that I make regularly and that I know I’ll look forward to all week.

Tip #1: Start by creating a list of all the breakfasts, lunches, dinners and snacks you enjoy that you can reference when you’re all out of ideas.

So, each week, I plot out what I’m going to eat at work for breakfast, snack and lunch every day. Every morning, I also have a Shakeology smoothie after my workout at home, so I have to remember to pick up frozen fruit. So, then, I think about all the ingredients I’ll need for these meals and write out what I need on my grocery list. Then, Hubster and I try to figure out at least 5 dinners for the week. We typically either have leftovers, go out to eat, or have dinner with family/friends the other two nights.  I try to keep our dinners pretty clean too, but Hubster likes to cook too and it’s not always “nature-made” types of meals. He’s a meat and potatoes man, and that’s ok with me.

Tip #2: Using your list of meal ideas, sketch out a plan of what you’re going to eat for each and every meal for the week. It doesn’t have to be exact, but you should have a pretty good idea of what you’ll be eating and when. This is where it’s much easier to eat the same thing every day for breakfast and lunch. (And a lot of the food we get is in cartons, like Greek yogurt, so it doesn’t make sense to eat it as a snack for only one day).

So, here’s what I’m planning to eat for the week (keep in mind I’m nursing so my intake is higher than normal):

Breakfast: Egg whites + Salsa + Turkey links
Snack 1: Plain Greek yogurt with toppings (pecans and honey)
Lunch: Quinoa with mixed veggies and feta (tomatoes, spinach, mushroom, onion)
Snack 2: Chickpea salad like this
Family dinners: 
  • Beef tips and gravy like this
  • Easiest crockpot chicken parmigiana ever (chicken + 1 can spaghetti sauce, top with mozzarella)
  • Teriyaki meatballs (ground turkey + egg + oats + teriyaki sauce, baked in oven)
  • Turkey stroganoff like this
  • Broccoli/chicken crockpot meal like this

You’ll notice that not all of our meals are completely clean, but they’re pretty darn healthy and soooo much better than packaged foods or most restaurant foods. My chickpeas and salsa come out of a can for convenience and they’re still pretty darn healthy.

Tip #3: Transfer all ingredients needed for meals onto your grocery list

Here’s my corresponding grocery list. Some of the ingredients we always have on-hand and some we needed to pick up.

Then, we head to the store, of course. We try to stick pretty closely to the list. We may throw one or two non-listed items in the cart, but ideally our goal is to spend $100 per week on groceries (including diapers and pet stuff). So, not only are we eating healthier, we’re also saving money by preparing meals at home and sticking to our grocery list.

Tip #4: Most of your food should come from the perimeter of the store, i.e. the produce aisles, meat section and dairy section. The closest thing to how God made it.

Once we get home from the store and unpack everything, I get to work making my work food for the week. I find that for me, it’s best if I start right away. I’m already up and about, handling all the food. If I put all the food away and get settled in, it’s harder to get motivated.

Food prep doesn’t actually take that long. Well, it could if you wanted to get fancy, but generally I spend an hour or less. That’s one TV show–and I have healthy food for the entire week!

Tip #5: Always start with the food that takes the longest to cook.

Get those things that cook longer in first, especially the ones that don’t require any attention while they’re cooking. I put my acorn squash in the oven first where it went for 1 hour and then started the quinoa on the stovetop for its 15 minutes of cook time. While those things were cooking by themselves, I was chopping and sauteeing veggies and preparing the chickpea salad.

Yummy nighttime snack for the week. 
Simply place cut-side down in a pan of water and cook 375 for 1 hour

My pile of veggies sauteeing in olive oil while the quinoa was cooking. 
(My lunches consists of just these two mixed together with feta on top)

Quick chickpea salad

Tip #6: Load all your work food for the week in a thermal grocery bag.

Next, I load all the parts of my meals into a big grocery bag and bring it to work for the week. I used to portion out the egg whites and Greek yogurt into individual containers and take one at a time to work every day, but I’ve found that it’s so much easier and so much less time consuming to just bring the whole container to work. I don’t ever forget anything this way and I don’t have to carry a lunch bag every day, just the one bag on Monday that stays in the work fridge all week. I know that the egg white (microwave scrambled eggs) and Greek yogurt containers have just enough for 5 days, so I never have to worry about portion sizes with things like that. The sausages come in 10-packs, so I have two per day–and then I don’t waste plastic baggies on each serving either.

Dinners are just prepared nightly or thrown in the crockpot in the morning, depending on what we’re in the mood for, who feels like cooking, etc. We like fast and easy meals, otherwise we’re more tempted to go out or eat junk instead. I always keep a few extra things on-hand that we can snack on when we get home from school/work like string cheese, baby carrots, popcorn and the above acorn squash. The snacks typically need to be easy and in the front of the fridge so we remember they’re there and don’t grab for something less healthy. 
Really, for one hour on a Sunday, this type of preparation is so worth it! It’s so much easier to stay on track during the week and not have to wonder what our next meal is going to be. It’s not as hard as it seems to prep healthy food for an entire family for a whole week. Give it a try!
How do you prep for the week?

Weekly Food Prep

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This week, my menu was based upon the TIU nutrition plan of course, because the Bikini Series is in full swing and I want to make my best efforts. You can see the full spread below. I’ll break it down by meal, so you can see an example of what I’m eating each day.

 
 
 
 
  • Breakfast: Protein Pancakes with Peaches (pictured below) + Bombshell Spell
  • Snack: Grapefruit pieces + 1c Almond Milk
  • Lunch: PB&J Wraps + Apple
  • Snack: Creamy Cucumber Salad (recipe coming tomorrow)
  • Dinner: We’ve got grilled chicken, steaks, salad, and stir fry on the menu. Sides will be strawberries, dates and Brussels sprouts. 
 

I was barefoot, rocking out to some old-school Jackson Browne on my record player last night while prepping my food for the rest of this week. Hubster and Peanut were nesting down for the night, so I got a lot done. Spring is in the air, so my palate desires all things tropical, fresh, and light and my feet desire to be untethered. It’s a good feeling.

I used my very own meal planner printable to plan out the meals and formulate our shopping list. Then, I hung the sheet on the fridge so I can reference it each day. I tend to forget what we have to eat or what to pack for work unless it’s written down somewhere.

You’ll see quite a few mentions of things like the Bombshell Spell and Perfect Fit Pancakes out there in the Tone It Up community. These recipes are taken right from the TIU plan. If you’re curious to know more about the Tone It Up Nutrition Plan, leave a question in the comments section and I’ll try my best to answer them. Otherwise, there are tons of free lean, clean, and green recipes on their blog to test out too.

Bombshell Spell + Almond Milk

I know some people hate seeing what you’re eating online, but I’m not one of those people. What are you eating this week?

Weekly Food Rundown

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I am one of those people that can eat the same thing every day for five days. It makes prepping on Sunday for the week a whole lot easier. I try to plan what I’m going to have for the following week by Friday. That way, I can put together the grocery list for Hubster by Saturday (he does the grocery shopping. Whew!) and prepare everything on Sunday.

Here’s what’s in my lunch bag this week–all healthy and as “clean” as possible. I am participating in a health bet (more on that to come), so I have been making very health-conscious decisions about my weekly fare. Even more so than normal! Here’s what’s in my lunch bag for the week and the approximate calorie counts for how I prepared them:

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Breakfast:

fitnessista breakfast cookie photo P2241317_zps5bf5d63e.jpg

Snack #1:

  • Cottage cheese with pineapple bits (1/2c and 1/4c respectively)
  • 119 calories


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Lunch:

lentil meatloaf photo P2241323_zpsbc83f9a3.jpg

Snack #2:

Broccoli chickpea salad photo P2241318_zpsba8053ff.jpg

It took me all of about 1 hour to prepare a week’s worth of food on Sunday night. That is a very short amount of time compared to the time it would take to prepare all these meals–or different meals–separately throughout the week. While working in the kitchen, I am always preparing multiple things at once. For example, while the lentils are simmering, I’m mixing up breakfast cookie batter ingredients. I also have a tendency to choose very easy recipes so I’m in and out of the kitchen as fast as possible. I’m a low-maintenance cooker–I like my food healthy, fast, easy and tasty. You know, no pressure.

The breakfast cookie is awesome because it tastes like an indulgence. And, because you prepare it the night before, you have zero to prep the next morning. This is good for me, because I’m always running perpetually late on weekday mornings. The breakfast cookie is actually my recipe for being on time. No joke!

I’m on a chickpea kick, so I googled “easy chickpea recipes” and came up with this whole chickpea slideshow on Eating Well. I chose a simple super nutrient-dense salad that tastes amazing. I would probably add chickpeas to anything. Well…except breakfast.

I also have a goal to incorporate more lentils into my diet since they’re amazing. I never had any growing up and only recently discovered their magic. I’ve been researching lentil recipes for awhile now in an attempt to add more lentils to my recipe library.

Dinner will depend upon my family. I have some healthy butternut squash mac ‘n cheese up my sleeve as well as mini whole wheat English muffin pizzas (DIY to come). By the way, no I am not a vegetarian, but I do try to eat as little red meat as possible and am willing trade meat for healthier vegetarian options sometimes.

Perhaps one day, I can build up a nice array of these meal plans to help you, my readers, create your own healthy weekly menus. Would you be interested?

How do you prepare for the week?

Good Healthy Eats: Better Banana Split

We eat bananas a lot at our house. And peanut butter. Our Peanut loves both, so we make extra certain to keep a regular supply of them. However, bananas get a little boring in their completely natural state, don’t they?

So, I decided to play with the banana a little bit. The results: mmmmmmm mmmm! You’ll never miss the ice cream! And I don’t say that lightly. I’m an ice cream fanatic. And let me tell you: this was sooo much better (and healthier) without the ice cream.

Set 1 banana on a plate. Microwave 1Tbsp peanut butter for 30 seconds. Drizzle over the top of the banana. Spray with cool-whip-in-a-can. Grate leftover Easter bunny chocolate over the top. Garnish with maraschino cherries to make it even tastier. Serve with a side of almonds.

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Don’t tell anyone, but I totally had this for dinner one night. It was like eating only dessert for supper. It was sooooo good!
Again, all supplies can be found at Aldi’s, making this a cost- and health-friendly treat. Fruit for dessert anyone?

Good Healthy Eating: Summer Salad

I decided I wanted to start playing with my food and make it fun and exciting again. With a husband who regularly makes hot dogs with mac and cheese, a girl just needs something a little, um, better. However, I’m a 5-ingredients-or-less, 15-minutes-or-less, health-conscious type of non-cook. I had a few ingredients, you know, just lying around, so I threw together this beautiful tomato salad.

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Tomato Cucumber Summer Salad
I chopped up 1 carton multi-colored cherry tomatoes and cubed 1c cucumbers. I mixed in 1Tbsp feta cheese, 1 good spritz of olive oil over the top, and 2 snipped chive stems. Mix in a little black pepper, sea salt and a splash of vinegar if desired. Garnish with mint for presentation.
Did I mention that this was a pretty low-cost side dish? Almost all the ingredients came from either Aldi’s or my backyard! And the taste was so light and summer fresh. Can’t wait to make this for our next barbecue.
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See the mint growing in the cracks?

The Perfect Snack

Trail Mix:

It’s the perfect blend of salty/sweet, crunchy/chewy, and hard/soft. It’s relatively cheap. It gives one an immediate boost from the carbs and sustained energy from the fat and protein. It makes for a great breakfast, snack or side.

Trail mix is aptly named because it is a favorite of hikers because it’s a nonperishable food, it’s easy to eat by the handful, and it’s also very easy to pack/carry. One of my favorite things to do in the summer is to go trail hiking. It’s more of a leisurely thing with me. I love to meander through the trails, pick a flower, dip my toes in the water, watch for fish, etc. I also love to go camping with my family. For either activity, trail mix is one of the easiest things to prepare and bring along.

The only caveat is the calories. You have to be very careful how much you eat because peanuts and dried fruit add up much faster than you’d ever suspect. Just measure it out before you pack it to be sure you don’t sabotage your entire workout with one plastic baggie.

Simply mix and match your favorite ingredients in a baggie:

Nuts: peanuts, cashews, almonds, pistachios, walnuts, etc.
Seeds: sunflower seeds, pumpkin seeds, flaxseed, pine nuts
Soy nuts
M&M’s or Reese’s Pieces
Dark chocolate chips
Dried fruit: raisins, craisins, banana chips, etc
Cereal: Chex, granola, cheerios, etc
Pretzels
Yogurt bites
Asian rice crackers
Shredded coconut

Sugar Sugar Everywhere

I’m so excited for Christmas. My home has been decked out for weeks, the sugar cookies have come and gone, about half of the gifts have been wrapped and placed under the tree. Every evening I come home and turn on a Christmas CD while I try to figure out what’s for dinner. I love showing people how much thought I’ve put into celebrating them as a person by choosing gifts with meaning. I’ve taken my son to see many-a-Santa (but he’s two, so he hasn’t quite caught on that he looks different each time). The snow is falling in pure white blankets. The goodwill is so thick in the air you can almost taste it. But instead of taste it, you stop to check the calories…

I’m here to petition that we do not take the cheer out of the holiday treats. Everywhere around me, I keep hearing people grumbling and then taking fistfuls of treats almost reluctantly. At my lunch break exercise class, there was moaning during the walking lunges about how we’d better treat ourselves to extra pecan pie for this. There’s something just so wrong with this picture. We shouldn’t be lamenting these bountiful gifts from friends, family, business vendors, etc.

Please, by all means, have fun with the outpouring of Christmas suga’. Grab a few chocolate-covered pretzels and really enjoy each roll across the tongue. This is a rare once-a-year treat. Take an extra lap around the building before grabbing a cookie if you must, but please grab a cookie! Maybe not ten, but at least one or two. The more you fight it, the worse off you’re going to be anyway. This is a time to celebrate, to enjoy, to indulge. What’s to celebrate if you’re too busy worrying about that monster chocolate cake you just bit into?

It’s All on the Menu

The best smart-eating tip I can offer: you gotta plan out the menu people!

And these are my best strategies for menu planning:

1. Make a list of all the common meals you make for yourself or your family. You can do this with snacks and drinks too. I want to add my very own list to this blog very soon so I have my own record. Because sometimes when it’s time to go to the grocery store, you just plumb can’t think of anything to make. Continue adding to this list as you add new recipes to your repertoire.

2. Do a search at Cooking Light or SparkRecipes for more healthful versions of your favorites or try to do a few heart-healthy swaps (light sour cream versus the full-fat version). I bought a Taste of Home Comfort Food Diet cookbook that improves upon a good share of our family favorites in one book. Printing real recipes with actual nutrition labels also helps keep you honest about each serving.

3. Now go back through that meal list and place notes next to each meal listing the ingredients you’ll need for each recipe.

4. Each week, plot out every breakfast, lunch, dinner and snack. This is not as hard as it sounds. It’s perfectly OK to have nutritious waffles with blueberries all week so you need only buy those two things. For snacks, all you need is a carton of eggs for a hard-boiled snack or a bag of apples and bottle of peanut butter. Add the ingredients for these meals to your weekly shopping list.

5. I always find it helpful to jot down the meals and snacks I’ve planned on a white board or scrap of paper so I don’t forget by Thursday what I actually had in mind. I scratch the meals off as I go.

This one simple meal-planning strategy sounds way too easy, but it really works. And as a bonus, it keeps our grocery bills much lower than ever!

The Stuffed Upper Crust

I’ve noticed more and more that people are being drawn to health foods when it comes to sharing snacks or meals with others. We’re all getting a little scared of going to parties where there is way too much to eat. They write about it in magazines all the time–how to not sabotage your diet in one fell swoop of the buffet table.

Snacks at work in a health-conscious department and even work-provided lunches are taking on a health spin. Make a calorie-light cupcake and watch them disappear. Bring in a calorie-dense cake and frown as you take most of it back home again. At church, at birthday celebrations, more and more people are leaning toward healthful fare. And everyone mumbles about donuts–so enticing no one can resist yet oh-so-naughty for the waist. And I almost feel guilty serving that sort of thing myself. As if I’m a devil’s advocate of sorts. Here, engorge yourself, until you’re uncomfortably stuffed and guilt-ridden. How hospitable is that?

We recently invited some friends over for dinner. Something people generally jump at the chance to enjoy, right? Well, they weren’t sure if they could make it because they’re trying to lose weight. Well, it’s a good thing I have a few healthy recipes under my belt and am sort of a health buff myself. Sort of. So, I can make them feel at home in my home and in their own skin. I know, it’s a gift.

As a side, would it be weird to host Thanksgiving this year and make it a health food affair with pre-portioned plates? I’m also fantasizing about that energized feeling after finishing a Turkey Trot on Thanksgiving morning, starting my day off on the right (and left) foot. But what’s with the parting gift–a fresh pumpkin pie? Shouldn’t we slim that down to a sugar-free, low-fat pie of some kind? We all know we’ll ruin our efforts later in the day, but why help us take an unhealthful turn right away?